I love variations of sausage, greens and potatoes in a stir fry. This version worked quite nicely and was even pretty!
2 gluten free chicken sausage links (I used Al Fresco brand pre-cooked sundried tomato chicken sausage), sliced length-wise and then cut into chunks
A few handfuls of kale, washed and chopped
1 large potato (I used russet), diced into 1/4 inch pieces
Salt and pepper (or a little crushed red pepper if you feel spicy!)
2 Tblsp vegetable oil or oil of your preference
Heat a large skillet over medium heat. Add the diced potato and some salt and pepper. Cook the potato until it's golden and mostly cooked through, stirring every so often, for about 10 minutes. Add the sausage and cook, stirring every few minutes, until browned on all sides, 4-5 minutes. Add the kale and raise the heat a little, stirring and cooking until the kale turns bright green and starts to get browned in spots but not so much that it totally wilts or gets mushy.
Makes enough for 2 if you're serving a side dish as well, or one enormous serving (which is what I did because I was really hungry, dammit, and I didn't have to share).
This would be a tasty way to use up leftover cooked green veggies. I considered adding leftover zucchini and green beans but decided it looked like enough without those.
It would be fun to experiment with different flavor sausages and herbs too. Portobello mushroom sausage? Add fresh rosemary? Apple sausage with fresh thyme? Chorizo sausage? Yum.